I'm guessing that you are making a Carribean recipe. You might have better luck locally posting a question on the Soutwest board ... something like ... Any Carribean, African or other markets near xxx selling salted pigs tail.

Or if there are any local restaurants that sell that type of food you might ask if they know where to get it.

Is this something you can make at home using unsalted tails from a carniceria (Mexican meat market)? Are they brine cured or dry salted? Ears might also work, since both consist largely of skin, which contributes a lot a gelatin to a stew. I wonder if hocks are available in a salted, non-smoked form?

Curiously the first item a web search produced was a Swedish company that was exporting salted pig tails by the barrel to West Africa.